French Vanilla Cream Orange Poke Cake Recipes

ORANGE CREAMSICLE POKE CAKE

Orange Creamsicle Poke Cake image

Did you love creamsicles as a child? Try this grownup version of an old-fashioned favorite! Orange Creamsicle Poke Cake is an easy cake recipe with Jello and Pudding.

Provided by Julie Clark

Categories Dessert

Time 50m

Number Of Ingredients 7

Ingredients

1 box white cake mix ((prepared to package instructions))
3 ounces orange gelatin ((1 small box))
1 cup boiling water
3.4 ounces French vanilla instant pudding ((1 small box))
1 ½ cup milk
30 ounces mandarin oranges ((drained))
8 ounces whipped topping ((thawed))

Steps:

Mix and bake cake in 13x9 pan according to package instructions. Allow the cake to cool.
Using a fork, poke holes in the top of the cake.
In a small bowl, mix together gelatin with 1 cup of boiling water until dissolved. Pour the gelatin over the cake, making sure to pour over and into the holes.
In a small bowl, mix together the French vanilla pudding mix and 1 ½ cups of milk. Allow the pudding to set for 3 minutes, then spread it overtop the cake.
Add a layer of half of the Mandarin oranges over the pudding.
Top with whipped topping and the remaining Mandarin oranges.
Cover and chill for 4 hours before serving. Keep refrigerated.

Nutrition Facts : Calories 233 kcal, Carbohydrate 46 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 328 mg, Sugar 31 g, ServingSize 1 serving

ORANGE CREAM POKE CAKE

Orange Cream Poke Cake image

Inspired by orangesicles, our orange cream poke cake will melt in your mouth, not down your shirt.

Provided by By Cheri Liefeld

Categories Dessert

Time 3h50m

Yield 24

Number Of Ingredients 14

Ingredients

1 Betty Crocker™ Super Moist™ vanilla cake mix
3 eggs
1 cup water
1/2 cup canola oil
1 cup boiling water
1 box (4-serving size) orange-flavored gelatin
1 cup cold water
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 box (4-serving size) Jell-O™ orange-flavored gelatin
1 cup milk
2 tablespoons orange juice
1 container (8 oz) frozen whipped topping, thawed
Additional whipped topping
Grated orange peel

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
In large bowl, beat cake mix, eggs, 1 cup water and the oil with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 28 to 33 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
Poke cake all over with fork or wooden skewer. In medium bowl, pour boiling water on 1 box orange gelatin; stir until gelatin is dissolved. Stir in cold water. Pour gelatin over cake. Run knife around edges of pan to loosen cake. Refrigerate 2 hours.
In large bowl, stir together pudding mix, 1 box orange gelatin, the milk and orange juice until blended. Fold in 1 container whipped topping. Spread over cake. Cut into squares. Garnish with additional whipped topping and orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 23 g, TransFat 0 g

ORANGE CREAM CAKE I

Orange Cream Cake I image

Remember those yummy treats on a stick when you were a child? Frozen orange on the outside and creamy vanilla on the inside? Well, here's a cake that tastes just like those wonderful treats! Note: If you cannot find an orange cake mix, use a package of lemon cake mix and add 1 small envelope of orange drink mix powder.

Provided by Star Pooley and KC

Categories Desserts Cakes Cake Mix Cake Recipes

Time 4h30m

Yield 18

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package orange cake mix
2 (3 ounce) packages orange flavored Jell-O® mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

Steps:

Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 38.8 g, Cholesterol 1.7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 307.6 mg, Sugar 28 g

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